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    You are in: Home / Cookbooks / Beef
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    9 recipes in

    Beef


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    I serve this either on fresh hoagie rolls or over pasta noodles. We love it!

    Recipe #367303

    This recipe is from my favorite aunt. It's a big hit in her family, and great comfort food. And it's so easy that her bachelor sons can make it themselves. (of course, they'd rather have mom make it!!)

    Recipe #92878

    1 Reviews |  By Lexnme

    This recipe is from my wonderful Grandma. I have never made any other meatloaf because we love this recipe so much. It is easy and will have everyone asking for seconds, even my picky eaters love it. Enjoy!

    Recipe #334344

    This hors d'oeuvre is embarrassingly simple to make and I am always asked to bring it to gatherings. It makes people think I am a great cook! Easy and good!

    Recipe #16555

    These are always a hit with everyone!

    Recipe #30579

    So totally easy roast meal! Even those that are cooking challenged can fix this with ease!

    Recipe #173866

    My cousin made these for me so long ago and they were delicious. I had to ask for the recipe and she was nice enough to give it to me.

    Recipe #366708

    8 Reviews |  By IngridH

    This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.

    Recipe #367918

    I got this from a co-worker a couple of years ago. THIS IS THE ONLY MEATLOAF MY HUSBAND WILL EAT!! It's the only one I make now- it really is THAT good. I think the nutmeg plays a big part in the taste...a little secret ingredient. Sometimes I double the sauce part, or else I half the meat mixture and keep the sauce part the same.

    Recipe #368256


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